Jennifer Carroll’s Romantic Holiday Dinner Recipes

jennifer carroll

With the hustle and bustle surrounding you this season, a romantic holiday dinner for two could be in order. Contributing Editor Jennifer Carroll provided lovely tablescape ideas in the November/December issue. Now, pair with her scrumptious menu.

Jennifer Carroll

Roasted Salmon with Capers & Dill
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Ingredients
  1. 1 tablespoon olive oil, divided
  2. 1/2 lemon, sliced
  3. 2 (4-ounce) salmon fillets
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon pepper
  6. 1 teaspoon capers
  7. 2 pieces fresh dill or 1/4 teaspoon dried dill
Instructions
  1. Preheat oven to 450°. Drizzle a little bit of olive oil into a glass dish; place lemon slices on bottom of pan. Place salmon on top of lemons. Drizzle a little bit more olive oil, and sprinkle with salt and pepper. Place capers and dill on top, and place in oven.
  2. Cover with foil, and roast for 5 minutes. Remove foil, and continue cooking until the salmon is done (peek between the flakes of meat), about 4 minutes more. Serve immediately.
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Roasted Asparagus
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Ingredients
  1. 12 sprigs of asparagus
  2. 1 tablespoon olive oil
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon pepper
Instructions
  1. Preheat oven to 450°. Remove woody ends from asparagus. Drizzle olive oil onto a foil-lined pan, and place asparagus on pan. Sprinkle with salt and pepper, and roast until asparagus is cooked, 9 to 11 minutes.
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Mashed Potatoes
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Ingredients
  1. 4 medium potatoes, coarsely chopped
  2. 1/2 cup heavy whipping cream
  3. 3 tablespoons butter
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon pepper
  6. Garnish: chopped chives
Instructions
  1. Bring a pot of water to boil. Place potatoes in the water, and cook until tender.
  2. Drain and add cream, butter, salt, and pepper to pan with potatoes. Mash potatoes, and garnish with a bit of chopped chives.
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jennifer carroll

White Chocolate Ganache & Raspberry Tart
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Ingredients
  1. 4 ounces shortbread cookies
  2. 3 tablespoons butter, melted
  3. 8 ounces white chocolate morsels
  4. 1/4 cup heavy whipping cream
  5. 3 tablespoons raspberry jam
Instructions
  1. Preheat oven to 350°. Place shortbread cookies in a food processor, and pulse in 30-second increments until finely ground. Pour in melted butter, and pulse a couple more times to combine. Mixture should look like wet sand.
  2. Place crust mixture into springform baking pans, and press firmly. Bake for 4 to 6 minutes. Let cool on a wire rack.
  3. Meanwhile, bring water to a boil in a saucepan. Once water reaches a boil, turn heat off, and place a glass bowl on top of pan (be sure water is not touching the bowl). Place chocolate in bowl, and stir to melt. Once chocolate is melted, stir in cream.
  4. Place raspberry jam in a glass bowl, and heat in microwave for about 20 seconds (this will thin it out and make it easy to use). Drizzle warm jam onto the base of each cookie crust.
  5. Pour ganache mixture over raspberry layer, and tap to be sure there are no air bubbles. Drop a couple drops of jam onto top of each tart, and drag a wooden pick through the top to create a swirly pattern.
  6. Refrigerate until set, at least 3 hours or overnight. Let return to room temperature before serving, as chocolate can be a bit hard when it is cold.
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NOTE: Recipes have not been tested by the Hoffman Media Test Kitchen.